Yogurt Rice, one of several flavored rice recipes in ENTICE WITH SPICE that uses Plain Boiled Rice

I’ve made the recipe for Plain Boiled Rice from EnticewithSpice several times, and am very happy with the results: I’ve gotten perfectly cooked Basmati rice every time with fluffy, individual grains. I’ve doubled the amount and have had equally good results.

Plain Boiled Rice (Chawval) goes with several dishes in Entice with Spice, especially the curries or any dish with a bit of a sauce, such as Chicken Tikka Masala. It is also used to make several flavored rice dishes in the book, such as the one shown above.

Serves 4 as a side dish

Preptime: 5 minutes + 30 minutes soakingCooktime: 15 minutes + 5 minutes to restRefrigeratorlife: 3 days Freezer life: 1 monthReheatingmethod: Place the refrigerated or defrosted rice in a microwave, sprinkle a few drops of water on it and stir periodically. Or, place the rice in a saucepan, sprinkle a few drops of water on it and warm over medium-low heat, stirring periodically.

Place the rice in a small bowl and cover with cold water. Let the rice soak for 30 minutes at room temperature.

Carefully pour the soaking water out of the bowl. Rinse the rice three or four times by repeatedly filling the bowl with cold water and carefully draining off the water. It is okay if the water is not completely clear, but try to get it as clear as you can. Pour the rice into a sieve to drain.

Place the drained rice and water in a medium saucepan. Bring to a rolling boil over high heat. It is okay if the water gets frothy.

Stir and reduce the heat to low. Cover the saucepan. Simmer undisturbed until the water is completely absorbed and you do not see any more water on the bottom of the saucepan if you insert a spoon through the rice, about 8 minutes. You might see dimples formed on the surface of the rice, which is a sign that the water is completely absorbed.

Turn off the heat. Let rest, covered, for 5 minutes on the warm stove. Keep covered until ready to serve or let cool to room temperature and refrigerate or freeze for later. Before serving, gently fluff the rice with a fork.

TROUBLESHOOTING TIPS:

Making perfect rice can be tricky at first, as common problems are that the rice turns out mushy or it burns and sticks at the bottom of the pan. A good way to avoid burnt rice is to use a heavy bottomed saucepan.

If your rice tends to be mushy: after reducing the heat to low in Step 4, make sure the rice is simmering. If it’s just sitting in hot water, it will take a long time to cook, and it will become mushy and sticky. Increase the heat if needed so the rice is simmering. If your rice is still mushy, you may have overcooked it. As soon as you do not see any more water on the bottom of the saucepan if you insert a spoon through the rice, turn off the heat.

If you are new to making rice, for best results for all rice dishes in this chapter, I would first try making the amount in the recipe instead of doubling it. Once you get comfortable with making rice, then you can double the recipe. It is best to gently fluff the rice with a fork after it has cooled a bit so the rice grains do not break apart.

(Recipe ingredients and instructions reprinted with the express permission of Tuttle Publishing, www.tuttlepublishing.com. Recipe introduction was written by Holly Jennings.)

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This site got its start as the blog for a cookbook club I started when living in Vermont. Back then, the focus was wide and international—basically, any cuisine or cooking topic that struck the interest of club members. Currently the lure is Southern: The fantastically vital food scene happening right here in my new hometown of Richmond, Virginia, and my hitherto unfulfilled love of the foods of this region. Both of these things beg my attention. These days the “club” consists of two: me and whoever stumbles across this site, reads a few lines of a posting, and maybe even tries a recipe or two. Thanks in advance for helping to make this a club of two, because a club of one just isn’t a club, after all.